Flatbread is a thin, cracker-like bread that makes a perfect pizza crust if you like a really thin, crispy crust. Flatbread (also known as Lavash) can be found in many grocery stores but it is easy to make your own flatbread
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 1 flatbread pizza
- 1 homemade flatbread
- 4 tablespoons olive oil
- 1/2 a red onion, very thinly sliced
- 1 pound button or cremini mushrooms, thinly sliced
- 1 tablespoon fresh thyme
- 1 cup crumbled blue cheese (or 1 cup of a grated cheese like fontina)
- salt and pepper to taste
Follow the recipe for making the homemade flatbread dough. The recipe yields two balls of dough - use one to make this pizza. Use the other ball of dough for a different pizza, or double the recipe and make two blue cheese and mushroom pizzas.
Once the dough is made, preheat the oven to 400 degrees F.
Lightly oil a rimless baking sheet. Set one ball of dough on top and roll the dough out as thin as possible (put a towel under the baking sheet to keep it from sliding while you roll the dough). The thinner the dough, the crispier the crust will be.
Brush 1 tablespoons of olive oil on the dough. Bake the dough for 15 minutes until it is fairly crispy and lightly browned.
While the flatbread is baking, saute the onion in a tablespoon of olive oil over medium heat until just soft, about five minutes. Remove from pan.
In two tablespoons of olive oil, saute the mushrooms until lightly browned and soft, about five minutes. Stir in red onions, thyme and salt and pepper to taste.
Remove the half-baked flatbread from the oven and evenly cover with the mushroom and onion mixture. Sprinkle the cheese on top. Return to the oven and bake for 10 minutes more, or until the flatbread is crisp around the edges and the blue cheese is warm and soft.
If you are using store-bought flatbread, brush the flatbread with olive oil and place on a cookie sheet. Bake for five minutes, so it gets a little crispy, then remove from the oven and evenly cover with the mushroom and onion mixture and cheese. Bake for 5 minutes more, or until the flatbread is crisp around the edges and the blue cheese is warm and soft.